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Mediterranean Chickpea and Avocado Salad

A refreshing, protein-packed salad featuring creamy avocado, nutty chickpeas, sharp red onion, and salty feta cheese, all tossed in a zesty lemon-herb vinaigrette. Perfect for a quick lunch or a healthy side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cans chickpeas (15 oz each) rinsed and drained
  • 2 large ripe avocados pitted, peeled, and cubed
  • 0.5 cup red onion finely sliced or diced
  • 0.5 cup feta cheese crumbled
  • 0.5 cup fresh parsley chopped
Dressing
  • 0.25 cup extra virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly cracked
  • 0.25 tsp cumin optional
  • 1 pinch red pepper flakes optional for heat

Equipment

  • Large Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Colander
  • Small Jar or Whisk

Method
 

  1. Drain and rinse the chickpeas thoroughly in a colander until the water runs clear. Pat dry with paper towels to ensure the dressing sticks.
  2. Finely slice or dice the red onion. (Optional: Soak onions in ice water for 10 minutes to reduce sharpness, then drain well).
  3. In a small jar or bowl, whisk together the olive oil, lemon juice, salt, pepper, cumin, and red pepper flakes until emulsified.
  4. In a large mixing bowl, combine the chickpeas, red onion, crumbled feta, and chopped parsley.
  5. Pour the dressing over the chickpea mixture and toss to coat evenly.
  6. Add the cubed avocado last. Gently fold it into the salad to prevent it from getting mashed, ensuring it is coated in dressing to prevent browning.
  7. Taste and adjust seasoning with more salt or lemon juice if needed. Serve immediately or chill for 20 minutes.

Notes

Store in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly over time.